Check out this spring minestrone soup for a lighter twist on minestrone soup! There is so much to love about this minestrone soup with kale recipe. If I’m being honest, it took me a while to get into minestrone soup—my experiences had always involved soggy pasta and limp spinach—that’s a no from me! So, when creating this recipe, I made a few tweaks! Instead of the mushy pasta, we are using soft and creamy red potatoes, which fill you up and taste WAY better than soft pasta in soup. My recipe also calls for Tuscan kale which stands up to the soup’s heat without wilting away into nothing… I’m looking at you, spinach! I have four little tricks that will up your minestrone game. Big time. Use these little tips to craft your kale minestrone soup, and you’ll never go back:
Now, all that’s left to do is to grab a well-buttered sourdough roll to serve it with. Enjoy! Minestrone soup is really flexible and you can use the veggies you like or what you have on hand. You want to aim for about 4 cups of vegetables, not including the potatoes. Some common vegetables to put in minestrone soup are:
Onions, carrots, celery, leeks, bell peppers. Zucchini or yellow summer squash. Butternut squash is comforting in fall. Green beans, split peas, snap peas, or frozen peas. Broccoli, asparagus, or cauliflower. Spinach, kale, Swiss chard, or collard greens.
No matter which combination of vegetables you choose, make sure to chop them fairly small. You want to be able to have a few different veggies on your spoon at the same time!
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